Gingerbread Cheesecake Brownies
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Cheesecake Stuffed Gingerbread Cookies
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Gingerbread Cheesecake
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Crust
1 1/2 cup old fashioned oats
1/2 cup pecans
1/4 cup coconut sugar
1 tbsp maca (optional)
1 tsp ginger
1/4 tsp sea salt
1/2 cup cold vegan butter
Grease a springform pan with coconut oil or line with parchment paper. Preheat oven to 350 degrees F.
Place the oats, pecans, coconut sugar, maca, ginger, and sea salt into a food processor. Process until fairly well ground. Transfer to a glass mixing bowl.
Cut in the cold vegan butter and use hands to fully incorporate.
Transfer batter to prepared pan. Spread out evenly and press down firmly with fingers. Bake in preheated oven for 10 minutes. Set aside to cool while you prepare the filling.
Filling
2 cups raw cashews
the cream from one can of full-fat coconut milk
the juice from two limes
1/4 cup pure maple syrup
1/4 cup molasses
1/2 cup coconut oil, melted
1 tbsp lucuma (optional)
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp sea salt
1/8 tsp black pepper
1 tsp pure vanilla extract
1 tsp caramel extract (optional)
2 tbsp toasted coconut
Grease or line a 9-inch springform pan.
In a high-speed blender, place the; cashews, coconut cream, lime juice, maple syrup, molasses, melted coconut oil, lucuma, ginger, cinnamon, nutmeg, cloves, cardamom, sea salt, black pepper, vanilla extract, and caramel extract. Blend until smooth and creamy, scraping down sides occasionally.
Pour filling over top of crust. Gently spread out evenly. Spinrkle toasted coconut on top.
Set cake in freezer overnight to set. Transfer to fridge in the morning.
Store leftovers in fridge or freezer.
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No Bake Gingerbread Cheesecake
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Gingerbread Cheesecake (Vegan)
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Gingerbread Cheesecake
Gingerbread Cheesecake is creamy, tangy, and full of warm holiday flavors that is the perfect ending to your favorite holiday meal.
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
2 cups graham crackers
1/2 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
1/4 cup butter, melted
3 (8 ounces) packages of cream cheese, room temperature
1 cup brown sugar
2 teaspoons vanilla
3 eggs
1/4 cup molasses
1/4 teaspoon salt
2 teaspoons McCormick Ground Ginger
2 teaspoons McCormick Ground Cinnamon
1 teaspoon McCormick Ground Nutmeg
1/2 teaspoon McCormick Ground Cloves
Instructions
Preheat the oven to 350 degrees.
Wrap the outside of your springform pan in foil for a water bath.
In a food processor, add the graham crackers, ginger, cinnamon, nutmeg, and melted butter and process for 15-20 seconds or until all the ingredients have a fine, moist crumb.
Add them to the bottom of the springform pan and press up the sides of the pan about an inch.
In a stand mixer, add the cream cheese and beat until fluffy.
Add in the brown sugar and beat until thoroughly combined, then add the vanilla and the eggs one at a time.
Add the molasses, salt, ginger, cinnamon, nutmeg, and cloves on medium speed until thoroughly combined.
Pour into the springform pan, place the pan into a larger pan and fill the outer pan with an inch of hot water.
Bake in a water bath for 60 minutes.
When done baking, turn the oven off, remove the pan from the water bath, and just leave it in the oven to cool gently.
Refrigerate for 6-8 hours or until thoroughly chilled before serving.
Serve with whipped cream dusted with cinnamon.
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Gingerbread Cheesecake
A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional---but it really adds a nice touch!
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Eggnog Gingerbread Cheesecake
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Gingerbread Cheesecake Recipe
An old-fashioned holiday cookie in cheesecake form! Although the cinnamon whipped cream is optional, it really makes the dish! 1/2 teaspoon cinnamon or to taste, aluminum foil, 1.5 teaspoons ground cinnamon, 3 packages cream cheese at room temperature, 1/4 cup unsalted butter melted, 1/3 cup unsulphured molasses, 1/4 teaspoon ground allspice, 1 cup heavy whipping cream, 1 tablespoon lemon juice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 2 teaspoons ground ginger, 1 cup dark brown sugar, 1 tablespoon vanilla extract, 3 eggs room temperature, 1 pinch salt, 1/4 cup confectioners' sugar or to taste, 1/2 teaspoon vanilla extract, 2 cups gingerbread cookie crumbs
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It's a bit of a subdued Christmas for my family this year (we don't even have a tree), but some Eve activities* are sacred
*Drinking a big mug of spiced eggnog and listening to my father read The Night Before Christmas before bed
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Gingerbread Cheesecake Bars
These spiced cheesecake bars are a perfect dessert for Christmas--they're packed full of warm ginger, cinnamon, and clove flavor and will definitely delight any gingerbread fanatic.
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Raw Vegan Gingerbread Mini Cheesecakes
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Recipe for Gingerbread Cheesecake Bars
These festive cheesecake bars are the ideal Christmas dessert; they are bursting with warm ginger, cinnamon, and clove flavor and are sure to please any fan of gingerbread. 1/2 cup brown sugar, 1/2 cup powdered sugar, 1 egg, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 tablespoon water, 2.25 cups all-purpose flour, 1/4 cup molasses, 1 teaspoon ground cinnamon, 1 cup white sugar, 2 teaspoons ground cinnamon, 6 tablespoons molasses, 1/2 teaspoon ground cloves, 3/4 cup margarine softened, 2 tablespoons whipped topping or to taste, 2 packages cream cheese, 1 teaspoon baking soda, 3 cups whipped topping, 2 teaspoons ground ginger
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